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Home> Rice Recipes> CHICKEN 65 BIRYANI

CHICKEN 65 BIRYANI

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Ingerdients:

 

 

For Chicken Marination:

1: boneless chicken 1 kg (cut in cubs)

2: egg 1

3: cornflour 8 tbsp

4: ginger & garlic paste 

5: tandoori masala 4 tbsp

6: salt 1/2 tsp

7: red chil powder 1/2 tsp

8: red or yellow food colour 1/4 tsp (mixed with 1 tbsp water)

9: oil for frying

 

For Tossing Chicken:

1: yogurt 1 cup

2: lemon juice 8 tbsp

3: green chilli 6 to 7 (cut in half)

4: curry leaves 12

5: oil 3 tbsp

 

For Gravy:

1: onion 2 large (grind)

2: ginger & garlic paste 2 tbsp

3: red chilli powder 1 tsp

4: salt 1 tsp

5: coconut milk 1 cup

6: tomatoes 4 medium (grind)

7: garam masala powder 1 tsp

8: turmeric 1/2 tsp

9: red or yellow food colour 1/4 tsp (mixed with) kewra water 2 tbsp

10: mint 1/3 cup

11: Rice 1 kg (boiled with salt 80%)

12: oil 1 cup

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Recipe:

 

 

1: marinate the chicken with all the ingredients under marination, (except oil) mix well and keep aside for 30 minutes.

2: heat oil and fry the chicken till tender and golden, once fried place it on paper towel, on medium to high flame.

3: for tossing chicken: heat oil 3 tbsp add green chilli, curry leaves and sauté for 1 minute on high flame.

4: then add the fried chicken, lemon juice, yogurt mix and cook on high flame till the yogurt liquid dries, keep aside.

5: for gravy: heat oil add onion, ginger & garlic paste and fry on high flame till changes colour.

6: now add tomatoes, salt, red chilli, turmeric, garam masala, coconut milk mix well and cook on medium flame till the oil comes on surface.

7: take a large pot add half gravy, chicken, boiled rice, gravy, chicken, mint, rice, kewra water mixed with food colour, cover the lid with a tea towel, place the pot on high flame for 10 minutes and then simmer for 5 minutes on low flame.

8: serve hot with garlic chutney.

 

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